Happy's Cook

Wednesday, June 26, 2013

Poori Recipe | How to make puffy poori?

Poori is one of my favourite breakfasts of childhood days. Even my 1-year-old baby, who doesn't have any teeth love Poori :) So weekly once I make poori either for breakfast or for early dinner. Most of the time, I pair poori with poori masala. I love to have it with channa masala and aamras as well.
Wheat Flour - 1 cup
Salt- as required 
Water- as required 
Oil - to deep fry
1. Add flour, salt in a wide bowl and mix well to combine. Heat water in a bowl until it is warm.  Now add warm water little by little and gather the mix to form the dough. Sprinkle more water if needed. Knead well to form a soft and smooth dough. Allow it to rest for about 15 to 20 mins.
2. Again Knead the dough once and form equal sized small balls (lemon sizeto make the pooris. Take the rolling pin and press the balls to form circles. It should not be too thick or too thin.
3. Heat oil in a kadai. Once the oil starts fuming, drop the pooris one by one. Gently press the Poori's with the spatula, so that you get a puffed Poori. Flip the Poori and cook for few seconds till it is golden brown. Now drain the pooris in tissue paper.
Serve the delicious poori with any side dish of your choice.
The hot puffy poori can also be served with chicken or mutton dry gravy.

Points to remember:
  • The oil should be really hot to get puffy poori. Maintaining the correct temperature throughout helps to puff the poori up. Also, don't flatten the dough too thin. It should be medium thick for the poori to puff up. If not, the poori will be crispy and flat like paapadam
  • You can mix a teaspoon of oil while making the dough. 
  • For best results fry the poori just before eating.
Warm Regards,
Happy's Cook - Divya

1 comment :

Recent Videos

Recipes from the Kitchen

Sakkarai Pongal
Poosanikai Halwa (white Pumpkin)/Ash Gourd Halwa
Rava Kesari
Aval Urundai with Jaggery/Poha Balls
Aval Payasam(with Jaggery)/Poha Payasam
Paal Kozhukattai(with Sugar)
Ellu Urundai/ Sesame Seed balls
Vella Kozhukattai / Modhagam (Modak)
Pasi Paruppu Payasam/ Moong Dal Payasam (Kheer)
Semiya Payasam/Vermicelli Kheer
Motichoor ladoo
Paruppu Poli/ Puran Poli
Corn Flour Halwa
Carrot Halwa/Gajar Ka Halwa
Mysore Pak(Krishna Sweets style)
Gulab Jamun(with Khoya)
Paal Payasam
Maa Ladoo/Pottukadalai Urundai
Sakkarai Pongal(without milk)/Sweet pongal
Sweet Pidi Kozhukattai
Thengai Poorna Kozhukattai
Chakka Pradhaman
Sarkara Varatti(Sweet Banana Chips)
Ada Pradhaman
Chakka Varatti(Jackfruit Jam)
Kalkandu Pongal
Pazham Pori
Banana Dosa(Chef Venkatesh Bhat Recipe)
Rava Ladoo
Ellu Poorna Kozhukattai
Ragi Kozhukattai
Badam Halwa
Aval Kesari
Besan Ladoo
Peanut Butter Marshmallow Fudge
Khajoor Ka Halwa(Chef Venkatesh Bhat Recipe)
Semiya Kesari
Poha Ghee Ladoo(Aval)
Palada Pradhaman
Milk Kesari
Pachaipayaru(Green Gram) Suzhiyam
Pachaipayaru(Green Gram) Ladoo
Malai(Paneer) Ladoo
Boondi Ladoo
Bread Gulab Jamun
Tirunelveli Wheat Halwa
Coconut Burfi
Sweet Bonda(Wheat Flour Unniyappam)
Munthiri Kothu
Achu Murukku(Achhappam)
Sweet Diamond Cuts
Wheat Rava Sweet Pongal
Makkan Peda
Wheat Flour Kesari
Green Gram Poli
Paneer Kheer
Green Gram Sago Payasam
Pineapple Kesari
Vella Seedai
Jackfruit Ela Ada
Therali Kozhukattai
Jackfruit Appam
Kaju Kathli
Vettu Cake(MuttaiKose)
Ashoka Halwa
Samai Sweet pongal
Health Mix Ladoo
Mango Kesari